Sun-Dried Tomato and Chicken Penne with Broccoli

If you’re looking for a vibrant, satisfying, and wholesome pasta dish that doesn't require hours in the kitchen, this Sun-Dried Tomato and Chicken Penne with Broccoli is exactly what you need. I’ve been coming back to this one over and over again because it hits that perfect sweet spot—comforting enough for a cozy dinner, but colorful and fresh enough to feel like something special. The slightly tangy sun-dried tomatoes meld into the creamy tomato-based sauce, hugging each piece of penne while tender chicken and crisp broccoli round out the dish with balance and texture.

I love how approachable and forgiving this recipe is. Whether you're cooking for a hungry family, meal-prepping for the week, or trying to impress someone with a weeknight dinner that feels a bit elevated—this dish performs every time. Plus, it’s one of those recipes where a few pantry staples transform into something that tastes like it came from your favorite Italian trattoria.

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Why You’ll Love This Sun-Dried Tomato and Chicken Penne with Broccoli

This dish brings so much flavor with very little fuss. The sun-dried tomatoes offer richness and umami, while the chicken adds protein and heartiness. The broccoli adds freshness, crunch, and color—and the penne perfectly soaks up every bit of that creamy tomato sauce. It’s a complete meal in one bowl, and it’s easy to tweak depending on what you have on hand. Whether you’re a pasta lover, a veggie enthusiast, or just need a one-pan dinner idea, this one deserves a spot in your weekly rotation.

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What Kind of Chicken Should I Use?

For this Sun-Dried Tomato and Chicken Penne with Broccoli, I usually go with boneless, skinless chicken breasts because they cook quickly and absorb the flavor of the sauce beautifully. But if you prefer juicier, richer meat, boneless chicken thighs work just as well and add a little more depth. You can also use leftover rotisserie chicken if you're short on time—it’s a great way to cut down on prep without sacrificing flavor.

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Options for Substitutions

This recipe is flexible, which makes it a reliable go-to when your fridge is running low. Here are some smart swaps:

• Pasta: Swap penne with fusilli, rigatoni, or even spaghetti. Gluten-free pasta also works well.
• Broccoli: No broccoli? Use spinach, kale, or asparagus for a green veg that complements the sauce.
• Chicken: Turkey breast, tofu, or chickpeas make great alternatives for different protein needs.
• Sun-Dried Tomatoes: If you’re out, a few tablespoons of tomato paste or roasted red peppers can stand in and still give you a punchy, savory flavor.
• Cream: Swap with full-fat coconut milk or Greek yogurt for a lighter or dairy-free version.

Don't be afraid to experiment—this dish can handle it.

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Ingredients for Sun-Dried Tomato and Chicken Penne with Broccoli

• Penne Pasta
  Penne holds the creamy sauce in its ridges and tube, making every bite flavorful and satisfying.
• Chicken Breast (or Thighs)
  Provides lean protein and becomes tender and juicy when simmered in the sauce.
• Sun-Dried Tomatoes (in oil)
  Adds a bold, slightly sweet tang that enhances the richness of the sauce.
• Fresh Broccoli Florets
  Brings color, crunch, and a fresh contrast to the creamy tomato base.
• Garlic
  Infuses the dish with aromatic depth and warmth.
• Olive Oil (from the sun-dried tomato jar)
  Carries intense flavor and is perfect for sautéing the garlic and chicken.
• Heavy Cream
  Balances the acidity of the tomatoes and creates a velvety sauce.
• Parmesan Cheese (grated)
  Adds salty, nutty richness and ties the whole dish together.
• Crushed Red Pepper Flakes (optional)
  A small pinch gives the dish a subtle heat if you like a little kick.
• Salt and Black Pepper
  Essential for seasoning and enhancing every ingredient’s flavor.

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Step 1: Cook the Penne and Broccoli

Bring a large pot of salted water to a boil. Add the penne and cook until just shy of al dente. About 2 minutes before the pasta is done, toss in the broccoli florets. Drain everything together and set aside.

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Step 2: Sauté the Chicken

While the pasta cooks, heat a large skillet over medium-high heat. Add a tablespoon of the oil from the sun-dried tomato jar. Season the chicken with salt and pepper, then sauté until golden and cooked through, about 5–7 minutes. Remove from the skillet and set aside.

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Step 3: Build the Sauce

In the same skillet, lower the heat to medium. Add a little more of the sun-dried tomato oil if needed, then toss in the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.

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Step 4: Add Cream and Cheese

Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan and a pinch of red pepper flakes if using. Let the sauce bubble for 2–3 minutes until slightly thickened.

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Step 5: Combine Everything

Return the cooked chicken to the skillet, then add the drained pasta and broccoli. Toss everything together gently to coat in the sauce. Let it cook for another 1–2 minutes so the flavors meld.

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Step 6: Taste and Serve

Give it a final taste—add more salt, pepper, or Parmesan if desired. Serve hot, garnished with extra cheese or herbs if you like.

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How Long to Cook Sun-Dried Tomato and Chicken Penne with Broccoli

This dish comes together in about 30 minutes from start to finish:

• Pasta and Broccoli: 10 minutes
• Chicken: 7 minutes
• Sauce + Combining: 10–12 minutes

It's a quick, hearty dinner that doesn’t require much prep or cleanup—a win for busy nights.

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Tips for Perfect Sun-Dried Tomato and Chicken Penne with Broccoli

• Use the Oil from the Jar: The sun-dried tomato oil is packed with flavor—don’t waste it. It’s perfect for sautéing your garlic and chicken.
• Don’t Overcook the Broccoli: Add the florets to the pasta water just at the end. You want them vibrant and slightly crisp, not mushy.
• Reserve a Splash of Pasta Water: If your sauce is too thick, a few tablespoons of starchy pasta water can loosen it while helping it cling to the pasta.
• Grate Your Own Cheese: Pre-shredded Parmesan often contains anti-caking agents. Freshly grated cheese melts better and tastes more authentic.
• Season in Layers: Add salt and pepper at every step—season the chicken, the sauce, and taste at the end to adjust.

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Watch Out for These Mistakes While Cooking

• Using Too Much Pasta: It’s easy to overdo it with pasta. Stick to the measured amount so the sauce doesn’t get lost.
• Skipping the Broccoli Timing: Boiling broccoli for too long will turn it limp and gray. Add it just before draining the pasta to keep it crisp and green.
• Overcooking the Chicken: Dry chicken ruins the texture of the dish. Sear it just until it’s no longer pink inside and remove it from heat.
• Burning the Garlic: Garlic cooks fast—once it turns golden, it can go bitter quickly. Stir constantly and don’t walk away.
• Adding Cheese Too Early: If the sauce is still too hot or boiling, the cheese can clump. Stir it in gently after the sauce has started to simmer.

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What to Serve With Sun-Dried Tomato and Chicken Penne with Broccoli?

Garlic Bread

The crunchy, buttery texture is perfect for mopping up extra sauce.

Simple Arugula Salad

Peppery arugula with lemon vinaigrette balances the richness of the dish.

A Glass of Chardonnay

If you enjoy wine, a lightly oaked Chardonnay pairs beautifully with the creamy tomato sauce.

Antipasto Platter

Serve as an appetizer with olives, marinated artichokes, and cheese.

Caprese Salad

Fresh tomatoes, mozzarella, and basil bring brightness and a classic Italian touch.

Roasted Brussels Sprouts

For something more filling on the side, these add earthy depth and a nice crunch.

Sparkling Water with Lemon

A refreshing, palate-cleansing drink that keeps the meal feeling light.

Tomato Basil Soup

If you want to stretch the meal into a multi-course dinner, start with a small bowl of soup.

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Storage Instructions

This Sun-Dried Tomato and Chicken Penne with Broccoli stores well and makes excellent leftovers. Here's how to keep it fresh:

• Refrigerator: Store in an airtight container for up to 4 days. The flavors actually deepen a bit overnight.
• Freezer: While possible, freezing can slightly change the texture of the cream-based sauce. If you do freeze it, store in a freezer-safe container for up to 2 months and thaw overnight before reheating.
• Reheating: Warm on the stove over low heat, adding a splash of milk or water to loosen the sauce. Microwave works too—just stir halfway through to keep it creamy.

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Estimated Nutrition (Per Serving — based on 4 servings)

• Calories: ~610 kcal
• Protein: 35g
• Carbohydrates: 48g
• Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 105mg
• Fiber: 5g
• Sugar: 6g
• Sodium: 520mg

Keep in mind that values may vary depending on the exact ingredients and substitutions you use.

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Frequently Asked Questions

How can I make this dish dairy-free?

Swap the heavy cream with full-fat coconut milk or an unsweetened plant-based cream, and use nutritional yeast or a dairy-free Parmesan substitute.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works just fine. Add it to the boiling pasta water in the last 2–3 minutes of cooking, just like fresh.

Is this recipe good for meal prep?

Absolutely. It reheats well and holds up for a few days in the fridge, making it ideal for lunches or easy dinners.

Can I use a different kind of pasta?

Definitely! Fusilli, rigatoni, or even farfalle (bowtie pasta) are great alternatives that hold the sauce well.

What if I don’t have sun-dried tomatoes?

You can use roasted red peppers, a bit of tomato paste, or even cherry tomatoes cooked down in olive oil for a similar rich flavor.

How do I make it spicier?

Add more crushed red pepper flakes while the sauce simmers, or even a dash of hot sauce for extra heat.

Can I make this dish vegetarian?

Yes—just skip the chicken and add a can of drained chickpeas or some sautéed mushrooms for protein and texture.

Is this recipe gluten-free?

Not by default, but it can be. Just use your favorite gluten-free pasta and check that your sun-dried tomatoes and Parmesan are gluten-free certified.

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Conclusion

Sun-Dried Tomato and Chicken Penne with Broccoli is the kind of recipe I come back to again and again—easy, flavorful, and comforting. It’s a balanced meal packed with vibrant veggies, tender chicken, and a creamy, tangy sauce that ties it all together. Whether you’re feeding a family or looking for an elevated weeknight dinner, this dish delivers every time. Plus, it's endlessly customizable, reheats beautifully, and is guaranteed to make your kitchen smell like magic.

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